Ingredients
Pieces of meat and offal:
- 1 kg of pieces of mutton (cleaned and flambéed feet, neck, bone-in chops)
- Offal carefully cleaned with lemon (tripe, liver)
Broth and vegetable vegetables:
- 3 carrots, 2 turnips, 1 slice of pumpkin, 2 potatoes
- 2 large onions, 6 cloves of garlic, 1 teaspoon of peppercorns, fresh ginger, bay leaf, salt and lemon juice
Preparation
- Cleaning and blanching: boil the washed trotters and offal in water with coarse salt and lemon for 5 minutes, then drain and rinse.
- Simmer the broth: put the meat back in a pot with 3 liters of water, the chopped onions, crushed garlic, ginger, bay leaf and pepper. Leave to simmer gently for 1 hour.
- Adding the vegetables: cut the vegetables into large cubes and immerse them in the broth. Continue cooking for 45 minutes until the meat is ultra-tender and falling off the bone.
- Seasoning and finishing: adjust the seasoning with salt and pepper, sprinkle with lemon juice and serve very hot in large bowls with good bread.